Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-05-18
HOUSEWIFEL MATTERS.
MANGOES.

MANGOES.
Select unripe melons and cut a
piece from the side anG remove the
seeds with teaspoon. Fill the mel
ons with finely shredded cabbage and
mustard seed in equal parts, adding
two small white onions, a. little
minced garlic and two cloves to each
melon. Replace the piece cut from the
side and secure it with strong string
Cover with boiled spiced vinegar
For four days drain off the vinegar;
boil it and pour it over the melons
The last time the vinegar is poured
over the mangoes some grated horse
radish may be added.
ACOOL AND REFRESHING DRINK.
Put the thinly cut peel and the juice
of one lemon in q jug or jar with O.
quarter Of an ounce of cream of tar
tar. Pour over all one quart of
boiling water and sWeeten to taste
with granulated sugar. Cover it up,
and when cool set it on the ice and it
will be ready for use. Pour off the
LIQUID clear from the sediment and
serve.
LETTUCE AND PEAS.
Cover the bottom and sides OF
stewpan with large lettuce leaves; put
in two quarts of peas, two table
spOOnfuls OF fresh butter, q bunch Of
parsley, and some chopped celery
stalks or celery seed, q little pepper
| and salt at discretion; let it stew in g.
covered pan for half an hour or till
the peas are thoroughly done; serve
| hot in the lettuce leaves with q tartare
sauce of capers, cayenne, and
chopped mixed pickles, added to
may onnaise plain dressing, made by
putting the yolks of two eggs in a
deep dish with some salt and white
| pepper; stir in some olive oil, very
gradually but briskly, alternately
with a few spoonfuls of vinegar. 1t
must be quite stiff when perfect.
SUMMER SQUASH.
Cut the squash in quarters, remove
the seed and skin, cover with sailed
boiling water and boil until done.
| When cooked, mash the squash and
add one ounce of butter for each
small one. Moisten with gravy or
broth and put in little pans or dishes;
cover with bread crumbs, place tiny
| bits of butter on the top and bake
|
LEMON Waterloo.
The juice of six lemons, two table
| spoonfuls of the extract of lemon, one
quart of water, one pound of granu-
lated sugar, and one gill of rich, sweet
cream. Mix all we'll together, strain
and freeze, the same as ice cream.
| Orange waterloo is made in the same
way, using oranges.
MILK LEMONADE.
Dissolve in one quart of water one
and one.half cups of loaf sugar, add
one.half pint OF lemon juice, and last
ly one and one-half pints of boiling
milk
MINT SAUCE.
Take the youngest leaves of spear
ment, carefully cut away all stems,
chop very fine, put q teaspoonful Of
sugar to two or three of the mint, use
sufficient vinegar to be thoroughly
favored by the mint. Prepare it at
least an hour before it is to be used.
STRAWBERRY ICE CREAM AND sHERBET.
A genuine strawberry ice cream is
made as follows: Sprinkle sugar over
the berries, wash them and rub them
through fine sieve to separate the
seeds, then set aside until the custard
is ready. Take one pint OF milk, one
one cup Of sugar, two tablespoonful
OF -four, one spoonful ofsalt, two eggs,
one pint to one quart of cream, as
you can obtain it, one-half q cup to
one cup Of sugar. Boil the milk, mix
the sugar, flour and salt; add the
whole eggs and beat all together.
Add the boiling milk, and, when well
mixed, turn them into the double
boiler and cook twenty minutes, stir
ring constantly until smooth, after
that occasionally. When it is cool
add the cream to the sifted strawber-
ries, allowing one pint of fruit to two
quarts of cream, and sugar enough to
make it quite sweet. 1t should be
little too sweet, perhaps, as the
freezing seems to take away some
thing of the sweetness. Freeze and
keep well packed until serving time.
Or you may make the cream and
freeze it partially, and when it is
about half frozen, add whole straw
berries, then finish the freezing proc
ess. Either way will make dell
cious ice cream. For a strawberry
sherbet the fruit should be prepared
as in the first rule for making straw
berry ice cream; that is, the berries
should be sprinkled with sugar,
mashed, and, when the sugar is dis.
solved, put through q very fine sieve
to free the pulp and juice from the
seeds. Use in the following proper
tions: One pint of berry juice, one
pint of sugar, one pint OF water, the
juice of two lemons and one table
spoonful of gelatine. Soak the gelatine
in half pint of cold water for ten min
utes, add half cup of boiling water,
and when the gelatine is dissolved
add the sugar, the berry juice and the
juice of the lemons. Strain as soon
as the sugar is dissolved and freeze.